Orange Cake and Custard Pie With Variations

1. 1

   Spoon 1 teaspoon of sugar from the cup onto a piece of wax paper and set aside.

2. 2

   Combine the remaining sugar and the flour in a mixing bowl, pressing out any lumps.

3. 3

   Stir in the orange juice and rind and almond extract.

4. 4

   Beat in the egg yolk, then mix in first the melted butter, then the half and half, then the milk.

5. 5

   Beat the egg white and reserved teaspoon of sugar to stiff, glossy peaks and fold into the orange mixture until no streaks of white or orange remain.

6. 6

   Pour into the pie shell and bake in a moderate oven 350F for 35 to 40 minutes until puffy and lightly browned.

7. 7

   Remove the pie from the oven and cool 20 to 25 minutes before cutting.

8. 8

   The filling will fall slightly, but that is as it should be.

9. 9

   Cut into wedges and serve.

10. 10

    VARIATIONS:.

11. 11

    LEMON CAKE AND CUSTARD PIE: Prepare exactly as directed, but substitute freshly squeezed (not bottled) lemon juice and rind for the orange and omit the almond extract.

12. 12

    LIME CAKE AND CUSTARD PIE: Prepare as directed, but substitute 3 tablespoons of freshly squeezed (not bottled) lime juice and 1 1/2 teaspoons freshly grated lime rind for the orange juice and rind; omit the almond extract.

13. 13

    Jean Anderson Cooks.

No additional tips available.